Vegetables: The exact ratio of vegetables is very versatile, as long as you have about 9 cups total for 10 servings.
1cupcarrots(sliced (2 large carrots))
4cupsbroccoli florets
16oz canbaby corn spears(1 1/2 cups)
2cupsmushrooms(sliced)
1cupbell peppers(sliced (2 peppers))
Stir Fry Seasonings:
2Tbspolive oil(or enough to keep the vegetables from sticking)
3garlic cloves(minced)
1Tbspginger(minced)
Sauce:
⅔cupchicken broth
1 ¼tspcornstarch
½cupsoy sauce
¼cuphoney
Instructions:
Wash and slice the vegetables and set aside. (If adding squash, mushrooms, or another quick cooking vegetable, keep them in a separate bowl.)
In a large frying pan or wok, heat the olive oil.
When the oil is hot, add the ginger and garlic and cook for a minute or so.
Add the vegetables. (If adding squash or mushrooms, wait to add them until later.)
Cook without the lid for about 3 minutes, cover for about 5 minutes.
While the vegetables are steaming, combine the sauce ingredients.
After the vegetables have cooked with the lid for about 5 minutes, remove the lid, add the sauce, stir, then allow to cook for another 10 minutes or until they have reached the desired tenderness.
Notes:
Make Ahead: You can easily cut up all the vegetables ahead of time to make a quick meal.This recipe is very versatile. You can use any combination of:Mushrooms Baby Corn Water Chestnuts Squash Sugar Snap Peas Broccoli Cauliflower Bell Pepper Carrots